Tuesday, October 19, 2010

Smoked Salmon and Cream Cheese Appetizers

I love salmon, so any recipe that features the pink little wonder, gets my attention. Dill is also in my personal pantheon of culinary favourites, so when they come together, only great things can happen. This Smoked Salmon and Cream Cheese recipe not only looks impressive, but is easy to make and tastes wonderfully light and refreshing. It's also pretty healthy if you choose the low fat versions of the cream cheese and sour cream. I serve it on cucumber rounds, but you could also serve it on small toasts or piped onto the end of endive spears. Garnish with a sprig of dill or sprinkle of chives and you're done. Cocktails anyone?

Smoked Salmon and Cream Cheese Appetizers

2 cucumbers
8 oz. plain cream cheese
4 oz. sour cream
8 oz. smoked salmon, minced
1 shallot, minced
1/2 lemon, juiced
2 tbsp fresh dill, minced
salt and white pepper to taste

Using a vegetable peeler, carve stripes along the outside lengths of the cucumbers leaving every other section intact. Cut off the ends of the cucumber and slice into 3/4" thick rounds. Using a melon baller, scoop out the seeds and inner portion from the top of each cucumber slice, to about 2/3 deep. Set aside. Place the smoked salmon, cream cheese, 1/2 of the sour cream, shallots, dill, lemon juice and salt and pepper in a food processor. Pulse the processor on and off quickly so that the mixture is combined but still firm enough to hold it's shape once piped. Add some more sour cream if you need more moisture. Transfer the mixture to a pastry bag with a medium star tip (#8) and pipe into cucumber rounds. (Alternatively, you could use a plastic sandwich bag and cut off a small corner to pipe the mixture). Garnish each round with a sprig of dill and serve.

Serves 4-6